Spicy chicken stew

This spicy chicken stew is a sure winter favourite. It has a smoky, rich flavour that when combined with a root vegetable mash is a great comfort food. Prepare a double batch ahead of time and keep in the freezer for a quick meal later on.

20

minutes prepation

60

minutes cooking

4

servings

Ingredients

1 tbs fat (ghee, coconut oil, beef dripping)

1 onion, finely chopped

1 clove garlic, finely chopped

2 stalks celery, finely chopped

4 chicken breasts, cut into cm pieces (you can also use white fish)

1 tbs tomato purée

2 tsp smoked paprika

1/2 tsp cayenne pepper

2 inch piece chorizo, finely chopped

2 cans chopped tomatoes

2 chipotle chilli (optional)

2 carrots

Root vegetable mash to serve

Method

Melt the ghee in a pan or crockpot and add the chicken. Cook until browned on the outside.

Add the onion and celery and cook until they start to go clear.

Add the tomato paste, spices and chorizo and cook for another couple of minutes.

When the mix becomes fragrant add the chopped tomatoes and the chipotle chilli if you’re including it.

Stir for a couple of minutes then add the carrot.

Bring the mix to the boil and then reduce the heat. Allow it to simmer uncovered for ten minutes.

Remove the lid and simmer for a further ten minutes or until the carrots are soft.